Creamy Spinach Dip

Here’s the thing: no one hates that warm and cheesy spinach-artichoke dip. In fact, if you pair it with pretty dippers, it’s probably one of the first appetizers to go at your party. But we understand if you feel a little old school dishing one up before the dinner (or pool) party. That’s why we took everything we loved about that dip and spruced it up. This modern recipe still uses frozen spinach for speed and simplicity, but drops the artichokes in favor for tons of fresh scallions and chives. You still have that unbeatable warm cream cheese, but it’s lightened up with sour cream. And a bit of lemon zest brightens everything.

Ingredients

1 tablespoon olive oil

1 bunch scallions (about 6), thinly sliced, dark green parts reserved

10 ounces frozen spinach, defrosted and squeezed very dry

8 ounces cream cheese, softened

8 ounces sour cream

1 tablespoon chopped fresh chives

1½ teaspoons Kosher salt

2 teaspoons lemon zest

Several grinds black pepper

Chips, pita, or crudite for serving

Nutritional Information

Calories 121.69

Fat 11.45g

Sat fat 5.92g

Cholesterol 30.24mg

Carbohydrate 3.34g

Fiber 0.84g

Sugar 1.63g

Protein 2.41g

Sodium 321.60mg

Calories 121.69

Fat 11.45g

Sat fat 5.92g

Cholesterol 30.24mg

Carbohydrate 3.34g

Fiber 0.84g

Sugar 1.63g

Protein 2.41g

Sodium 321.60mg

How to Make It

Step 1

Heat oil in a medium skillet over medium-high. Add white and light green parts of scallions and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine; remove from heat.